Meatballs and Vegetables Soup

Warm up with a comforting bowl of Meatballs and Vegetables Soup—a wholesome, hearty meal packed with flavor and goodness. Juicy homemade meatballs simmer in a rich, savory broth with colorful vegetables, creating a cozy dish that’s both satisfying and nourishing. Whether you’re serving it for a quick weeknight dinner or prepping lunches for the week, this soup is a go-to family favorite.

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Why You’ll Love This Recipe
One-Pot Wonder – Everything comes together in one pot for easy prep and cleanup.
Nutritious and Balanced – Packed with protein, fiber, and essential nutrients.
Great for Meal Prep – Tastes even better the next day and freezes beautifully.
Kid-Friendly – Tasty meatballs and soft veggies make it perfect for picky eaters.
Customizable – Swap in your favorite vegetables or meat for endless variety.

Ingredients You’ll Need

For the Meatballs:

• 1 lb ground beef or chicken
• 1 egg
• ¼ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• ½ tsp Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 zucchini, chopped
• 1 cup green beans, trimmed and chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups low-sodium chicken or vegetable broth
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup baby spinach or kale (optional)

Optional Garnish:

• Chopped parsley
• Grated Parmesan
• Crushed red pepper flakes

Tools You’ll Need

• Large pot or Dutch oven
• Mixing bowl
• Wooden spoon
• Cutting board and knife
• Cookie scoop or spoon (for forming meatballs)

Step-by-Step Instructions

Step 1: Make the Meatballs
In a bowl, mix ground beef or chicken with egg, breadcrumbs, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper.
Use clean hands or a spoon to mix until just combined—don’t overwork the meat.
Form into 1-inch balls and place on a plate or tray.

Step 2: Sauté Aromatics
In a large pot, heat olive oil over medium heat.
Add diced onion and sauté for 3 minutes until softened.
Stir in garlic and cook for another 30 seconds until fragrant.

Step 3: Add Vegetables
Add carrots, celery, zucchini, and green beans.
Cook for 5–6 minutes, stirring occasionally, to begin softening the veggies.

Step 4: Add Tomatoes and Broth
Pour in the diced tomatoes (with their juices) and broth.
Stir in Italian seasoning, salt, and pepper. Bring to a gentle boil.

Step 5: Add the Meatballs
Carefully drop the raw meatballs into the simmering soup.
Lower the heat to a gentle simmer and cook uncovered for 20–25 minutes, until meatballs are fully cooked and vegetables are tender.

Step 6: Add Leafy Greens (Optional)
Stir in spinach or kale during the last 2–3 minutes of cooking, until wilted.
Taste and adjust seasoning if needed.

Step 7: Serve and Garnish
Ladle soup into bowls and garnish with fresh parsley, Parmesan, or a sprinkle of red pepper flakes if desired.
Serve with crusty bread or enjoy on its own for a light, hearty meal.

Tips for Success
Don’t Overmix Meatballs – Gentle mixing keeps them tender.
Use Fresh Veggies – But frozen or canned work great too in a pinch.
Simmer Gently – A gentle simmer keeps meatballs intact.
Add Pasta – Stir in a handful of cooked pasta or rice for a heartier soup.
Make Ahead – This soup stores and reheats beautifully.

Serving Suggestions

• With crusty bread or garlic toast
• Alongside a fresh garden salad
• Topped with extra grated Parmesan
• With a squeeze of lemon for a bright finish

How to Store & Reheat

Storing:
Let soup cool completely, then transfer to an airtight container and refrigerate for up to 4 days.

Freezing:
Freeze in individual portions for easy meals. Store for up to 2 months.

Reheating:
Stovetop – Simmer on low until warmed through.
Microwave – Heat in intervals, stirring occasionally.

Frequently Asked Questions

1. Can I use frozen meatballs?
   Yes, just add them to the soup and simmer until heated through—about 15–20 minutes.
2. Can I make this vegetarian?
   Use plant-based meatballs and vegetable broth for a meat-free version.
3. What veggies can I substitute?
   Try corn, peas, potatoes, or butternut squash—whatever you have on hand.
4. Is this soup gluten-free?
   Yes, if you use gluten-free breadcrumbs in the meatballs.
5. Can I add pasta?
   Definitely! Cook pasta separately and add to each bowl to prevent it from getting mushy.

Final Thoughts
Meatballs and Vegetables Soup is a comforting, filling dish you’ll want to make again and again. It’s packed with flavor, easy to adapt with what you have on hand, and nourishing enough for any mealtime. Whether you enjoy it fresh or from the freezer, it’s always a hit around the table.

Try it this week and let us know how you made it your own!

Preparation Time: 15 minutes
Cooking Time: 30 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 350 | Protein: 26g | Carbohydrates: 18g | Fat: 18g | Fiber: 4g | Sodium: 520mg

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